| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6979329 | Colloids and Surfaces A: Physicochemical and Engineering Aspects | 2014 | 6 Pages |
Abstract
- Still wine and grapeseed oil can contribute natural components to cosmetic emulsions.
- Low wine concentrations yield rheologically stable O/W emulsions.
- The optimum wine percentage in the aqueous phase was found to be 20% (v/v).
- Mastic resin at 2% (w/v) is optimum for preparing O/W emulsions with grape seed oil.
- Combining wine and mastic resin results in bigger droplets and lower viscosity.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Pelagia Glampedaki, Victoria Dutschk,